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10 Fish Finger Sandwich Recipes

Updated on November 3, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under-used ingredients.

Fish fingers and curried beans pitta pocket sandwich with turmeric roast potatoes
Fish fingers and curried beans pitta pocket sandwich with turmeric roast potatoes

Fish fingers are all too often considered a foodstuff to be enjoyed only by children. They are frequently served up to kids to keep them happy, satisfied and above all quiet while adults enjoy something ostensibly more interesting and elaborate. This is a great shame as fish fingers are absolutely delicious and very often fairly nutritious. Succulent chunks of white fish such as cod or haddock, coated in crispy breadcrumbs and capable of being served in any number of tasty ways. One of those tasty ways which has perhaps become more common in recent times is to include the fish fingers on a sandwich and it is to this concept that this page is dedicated.

Basic and popular fish finger and tomato ketchup sandwich
Basic and popular fish finger and tomato ketchup sandwich

While the fish finger sandwich may be a reasonably popular creation, it is probably fair to say that the majority of these sandwiches are not the most imaginative of combinations. Perhaps the fish fingers will be included alone in the sandwich, or simply seasoned with a squeeze of tomato ketchup and nothing else to add to their flavour? While their is nothing wrong with a simple sandwich of this type and it can represent a very enjoyable snack or meal, it can also represent an opportunity missed to enjoy something truly out of this world.

The fish finger sandwich recipes featured below can be used in one of two ways. They can be followed literally and enjoyed as depicted, or they can be used as inspiration to come up with your own similar creations to suit your own very specific tastes.

How to Cook Fish Fingers

Frying fish fingers over a medium heat in a little vegetable oil
Frying fish fingers over a medium heat in a little vegetable oil

Fish fingers can be cooked in several different ways. They can be shallow or deep fried, grilled/broiled, or even baked in the oven. It is always a good idea to refer to the pack for instructions as different varieties require different cooking methods and times. For example, battered rather than breadcrumbed fish fingers would be unlikely to be suitable for cooking under the grill or broiler. The fish fingers in the recipes below were all shallow fried in a little oil over a medium heat for three minutes each side, cooked from frozen.

Fish fingers are drained on kitchen paper
Fish fingers are drained on kitchen paper

It is especially important when including fish fingers in a sandwich that you drain them on some kitchen paper when you take them out of the pan. Otherwise, a little of the oil is likely to soak in to the bread and make it mushy and unpleasant. They can also be seasoned at this point if desired with a little salt and malt vinegar.

Bacon and Red Pepper Houmous Fish Finger Sandwich

Delicious red pepper houmous spread thickly on bread sandwich fish fingers and bacon
Delicious red pepper houmous spread thickly on bread sandwich fish fingers and bacon

This sandwich is perfect for a light lunch or late night snack and the houmous (hummus) can easily be substituted for a similar type spread. The bacon used in this recipe is British back bacon but any type of bacon would work in a similar way.

Ingredients

  • 2 fish fingers
  • Oil for frying
  • 2 rashers of back bacon (or 4 slices US/streaky bacon)
  • 1 tablespoon red pepper houmous
  • 1 slice of bread
  • 2 or 3 small basil leaves

Instructions

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Red pepper houmous and baconBacon is put on to fryHoumous is spread on bread and garnished with shredded basilFried baconBacon rashers are laid on houmousFish fingers are laid on bacon
Red pepper houmous and bacon
Red pepper houmous and bacon
Bacon is put on to fry
Bacon is put on to fry
Houmous is spread on bread and garnished with shredded basil
Houmous is spread on bread and garnished with shredded basil
Fried bacon
Fried bacon
Bacon rashers are laid on houmous
Bacon rashers are laid on houmous
Fish fingers are laid on bacon
Fish fingers are laid on bacon
  1. Start the fish fingers frying in a pan large enough to later also contain the bacon.
  2. When the fish fingers have been frying for a couple of minutes, add the bacon and fry for a couple of minutes each side.
  3. Spread the red pepper houmous over the bread. Roll and shred the basil leaves and scatter over the houmous.
  4. Lay the bacon rashers on the bread before cutting in half.
  5. Lay the fish fingers on one half of the bread and lift the second half on top to serve.

Fish Fingers, Salad and Tartar Sauce Sandwich

Fish fingers are laid on a crunchy mixed salad bread and spread with tartar sauce
Fish fingers are laid on a crunchy mixed salad bread and spread with tartar sauce

The bread used in this sandwich is a beautiful creation made from wheat, spelt and rye. If you can't get this particular variety, simply buy a fresh, crusty, round loaf of your choice.

Ingredients

  • 3 fish fingers
  • Vegetable oil for frying
  • Generous handful of mixed salad leaves of choice
  • Salt and pepper
  • Two thick slices from crusty round loaf of bread
  • 2 teaspoons tartar sauce

Instructions

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Mixed salad leaves are washed thoroughly before useSalad leaves are laid on thick slice of breadFish fingers on salad bedFish fingers, salad and tartar sauce sandwich
Mixed salad leaves are washed thoroughly before use
Mixed salad leaves are washed thoroughly before use
Salad leaves are laid on thick slice of bread
Salad leaves are laid on thick slice of bread
Fish fingers on salad bed
Fish fingers on salad bed
Fish fingers, salad and tartar sauce sandwich
Fish fingers, salad and tartar sauce sandwich
  1. While the fish fingers are frying, put the salad leaves in to a colander and wash well under running cold water. This is always imperative with salad leaves, even where it states on the packaging that they are washed and ready to use. Drain well.
  2. Lay the salad leaves on one of the slices of bread and season with salt and pepper.
  3. Lay the fish fingers on top of the leaves and drizzle with the tartar sauce before placing the second slice of bread on top and pressing down lightly before service.

Cheese and Onion Fish Finger Sandwich with Skin On Chips

Melted cheese and onion fish finger sandwich served with chips with their skins intact
Melted cheese and onion fish finger sandwich served with chips with their skins intact

Ingredients

  • 1 large baking potato
  • Salt
  • 4 fish fingers
  • Vegetable oil for frying
  • 4 slices or as required of Cheddar or similar hard cheese
  • 2 or 3 slices from red onion half
  • 2 slices bread
  • Black pepper

Instructions

Click thumbnail to view full-size
Once fried chips are drained on kitchen paperSliced cheese and onionOnion strands are arranged on fish fingers on breadCheese is laid over fish fingers and onionGround pepper is scattered over melted cheeseCheese and onion fish finger sandwich is halved diagonallyCheese and onion fish finger sandwich is arranged on serving plate
Once fried chips are drained on kitchen paper
Once fried chips are drained on kitchen paper
Sliced cheese and onion
Sliced cheese and onion
Onion strands are arranged on fish fingers on bread
Onion strands are arranged on fish fingers on bread
Cheese is laid over fish fingers and onion
Cheese is laid over fish fingers and onion
Ground pepper is scattered over melted cheese
Ground pepper is scattered over melted cheese
Cheese and onion fish finger sandwich is halved diagonally
Cheese and onion fish finger sandwich is halved diagonally
Cheese and onion fish finger sandwich is arranged on serving plate
Cheese and onion fish finger sandwich is arranged on serving plate
  1. Wash the potato and slice/chop it in to pieces about the size of a large middle finger. Add to a pot of cold water and leave to steep for fifteen minutes.
  2. Drain the chips and return to the pot with plenty of fresh cold water. Season with salt and put the pot on to a high heat until the water boils. Reduce the heat and simmer for seven to eight minutes.
  3. Drain the chips carefully through a colander and allow to steam off for a few minutes. Lay them in a plastic dish in a single layer and refrigerate for a minimum half hour.
  4. Take the chips from the fridge and deep fry in moderately hot oil for about three minutes, not allowing them to colour. Drain on kitchen paper, allow to cool and return to the fridge in the same way as before for a further thirty minutes.
  5. When the fish fingers are on to cook, start the chips deep frying again in hot oil for four or five minutes until crispy and golden. They should then be drained again on kitchen paper and seasoned with salt and malt vinegar.
  6. Start your kitchen grill/broiler preheating when the fish fingers are turned in the pan. When they are drained, lay them side by side on one slice of bread and top with the onion strands, followed by the cheese. Lay it on a tray under the heat until the cheese is melting and bubbling.
  7. Scatter the cheese with some black pepper, lay the second slice of bread on top and press down lightly. Cut in half and serve with the chips plated alongside.

Fish Fingers and Spicy Beans in Tomato Sauce Sandwich

Fish fingers topped with red kidney beans in spicy tomato sauce
Fish fingers topped with red kidney beans in spicy tomato sauce

Ingredients

  • 2 or 3 slices from red onion half
  • 1 large garlic clove
  • 1 tablespoon olive oil
  • ¼ teaspoon medium chilli powder (or as desired)
  • Salt and pepper
  • 2 tablespoons chopped tomatoes in tomato juice
  • 1 yellow chilli
  • 2 tablespoons canned red kidney beans
  • 4 fish fingers
  • Vegetable oil for frying
  • 2 slices bread

Instructions

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Onion, garlic and spices ready to be sauteedTomatoes and chilli are added to softened onionRed kidney bean are added to spicy tomato sauceBeans in spicy tomato sauceFish fingers and spicy beans in tomato sauce sandwich
Onion, garlic and spices ready to be sauteed
Onion, garlic and spices ready to be sauteed
Tomatoes and chilli are added to softened onion
Tomatoes and chilli are added to softened onion
Red kidney bean are added to spicy tomato sauce
Red kidney bean are added to spicy tomato sauce
Beans in spicy tomato sauce
Beans in spicy tomato sauce
Fish fingers and spicy beans in tomato sauce sandwich
Fish fingers and spicy beans in tomato sauce sandwich
  1. Pour the olive oil in to a small saucepan and gently heat. Separate the onion slices in to strands and add to the warming oil along with the peeled and finely diced garlic clove. Season with the chilli powder, salt and pepper and saute for a minute or so until the onion is just softened, stirring all the time with a wooden spoon.
  2. Add the tomatoes to the pan along with the finely sliced chilli. Stir well and bring to a very gentle simmer for up to ten minutes until the sauce is thickened.
  3. Just before putting the fish fingers on to fry, add the rinsed beans to the sauce and stir through. Continue to simmer while the fish fingers cook.
  4. Lay the cooked, drained and seasoned fish fingers on one of the slices of bread, spoon over the spicy beans and top with the second slice of bread to serve.

Fish Fingers, Chips and Peas Sandwich

Fish fingers with micro chips and peas on a sandwich
Fish fingers with micro chips and peas on a sandwich

Fish fingers, chips and peas (or baked beans in tomato sauce) is probably one of the most popular, stereotypical ways in which fish fingers are served to children in the UK. Including all three of those ingredients on a sandwich is, however, probably considerably less common. The key to success with this idea was in making the chips fairly small and in crushing/mashing the peas with seasoning before they were incorporated in the sandwich proper.

Ingredients

  • 1 medium sized baking potato
  • Salt
  • 4 fish fingers
  • Vegetable oil for frying
  • 2 tablespoons frozen garden peas
  • Black pepper and malt vinegar
  • 2 slices bread

Instructions

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Fish fingers and chips are drained on kitchen paperPeas are added to a small bowl and seasonedFish fingers are laid on bottom slice of breadChips are placed on top of fish fingersFish fingers, chips and peas sandwich is slicedPlated and served fish fingers chips and peas sandwich
Fish fingers and chips are drained on kitchen paper
Fish fingers and chips are drained on kitchen paper
Peas are added to a small bowl and seasoned
Peas are added to a small bowl and seasoned
Fish fingers are laid on bottom slice of bread
Fish fingers are laid on bottom slice of bread
Chips are placed on top of fish fingers
Chips are placed on top of fish fingers
Fish fingers, chips and peas sandwich is sliced
Fish fingers, chips and peas sandwich is sliced
Plated and served fish fingers chips and peas sandwich
Plated and served fish fingers chips and peas sandwich
  1. The potato should be peeled before being sliced/chopped in to chips approximately the same size as fast food fries.
  2. Add the chipped potatoes to a pot of cold salted water and bring the water to a simmer for five minutes only. Drain carefully at your sink and allow potatoes to steam off before adding to a plastic dish - in a single layer - and the fridge for half an hour.
  3. Deep fry the mini chips for three minutes or so in medium hot oil before draining on kitchen paper and returning to the fridge for a further minimum half hour.
  4. When the fish fingers are on to fry, bring a pot of water up to a rolling boil and add the frozen peas to simmer for three minutes. Start the chips deep frying in hot oil for four to five minutes until crisp.
  5. Drain the peas through a colander and lift the chips to a plate covered with kitchen paper to drain. Season chips with salt and vinegar.
  6. Put the peas in a deep plate or small bowl and season well with salt, black pepper and malt vinegar. Crush roughly with the back of a fork.
  7. Lay the drained and seasoned fish fingers on one slice of bread and top with the chips, followed by the peas. Add the second slice of bread, press down lightly and cut in half diagonally to serve.

Fish Fingers, Sardines and Samphire on Toast Sandwich

Fish fingers on toast are topped with sardines in tomato sauce and blanched samphire
Fish fingers on toast are topped with sardines in tomato sauce and blanched samphire

This particular sandwich combination may sound and even at first glance look like an unusual combination. It does in fact simply combine two very different types of fish - as in a fish pie - with tomato sauce (commonly served on fish fingers) and seaweed as a vegetable addition. The flavour and texture combinations work very well together, especially when the bread for the sandwich is toasted and lightly buttered.

Ingredients

  • 1 small handful samphire seaweed
  • 4 fish fingers
  • Vegetable oil for frying
  • 2 slices bread
  • ½ small can of sardines in tomato sauce
  • Little bit of butter for toast

Ingredients

Click thumbnail to view full-size
Blanched samphire is drained and left to coolCanned sardines in tomato sauceFish fingers on toastCanned sardines spread on fish fingersFish fingers, sardines in tomato sauce and samphire toast sandwich
Blanched samphire is drained and left to cool
Blanched samphire is drained and left to cool
Canned sardines in tomato sauce
Canned sardines in tomato sauce
Fish fingers on toast
Fish fingers on toast
Canned sardines spread on fish fingers
Canned sardines spread on fish fingers
Fish fingers, sardines in tomato sauce and samphire toast sandwich
Fish fingers, sardines in tomato sauce and samphire toast sandwich
  1. Samphire is naturally very salty, even when blanched, so it is important not to add any additional salt to this recipe. Simply put the samphire in to a pot of boiling water for two minutes, drain well through a colander and set aside to cool while you prepare the rest of the sandwich ingredients.
  2. When the fish fingers are turned to fry on their second sides, put the bread on to lightly toast. Spread the hot toast with a little butter.
  3. Lay the fish fingers on one slice of the toast and cover with the slightly teased apart sardine chunks. Be sure to include a little of the tomato sauce.
  4. Scatter the samphire evenly over the sardines before topping with the second slice of toast, pressing down lightly and cutting to serve.

Fish Fingers and Balsamic Tomato Sauce Sandwich

Fish fingers topped with an easy to prepare balsamic tomato sauce
Fish fingers topped with an easy to prepare balsamic tomato sauce

Ingredients

  • 2 tablespoons extra virgin live oil
  • ½ small red onion
  • 6 baby plum tomatoes
  • 1 teaspoon balsamic vinegar
  • Pinch dried basil
  • Pinch dried oregano
  • Salt and pepper
  • 4 fish fingers
  • Vegetable oil for frying
  • 2 slices bread

Instructions

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Assembled balsamic tomato sauce ingredientsSauce ingredients are stirred and brought to a simmerBalsamic sauce is gently simmered to reduceCut to serve fish fingers and balsamic tomato sauce sandwich
Assembled balsamic tomato sauce ingredients
Assembled balsamic tomato sauce ingredients
Sauce ingredients are stirred and brought to a simmer
Sauce ingredients are stirred and brought to a simmer
Balsamic sauce is gently simmered to reduce
Balsamic sauce is gently simmered to reduce
Cut to serve fish fingers and balsamic tomato sauce sandwich
Cut to serve fish fingers and balsamic tomato sauce sandwich
  1. Pour the olive oil in to a small saucepan and put the pan on to a gentle heat,
  2. Slice the peeled onion half across the way and separate the slices in to strands. Cut the plum tomatoes in half lengthways.
  3. Add the onion and tomato to the oil, along with the balsamic vinegar and dried herbs. Season with a little salt and pepper.
  4. Stir well and bring to a gentle simmer until the tomatoes have largely broken down, stirring frequently. This should take about ten minutes. Turn off the heat and set the pan aside for a minimum fifteen minutes to allow the sauce to cool.
  5. When the fish fingers are cooked, lay them on one slice of the bread, spoon over the sauce and top with the second slice of bread.

Fish Fingers and Spicy Fenugreek Green Beans Sandwich

Sauteed green beans with chilli, garlic and fenugreek on fish fingers sandwich
Sauteed green beans with chilli, garlic and fenugreek on fish fingers sandwich

Fenugreek is a delicious and extremely under used spice in many kitchens. It does however have a very strong flavour and should always be used sparingly.

Ingredients

  • 8 trimmed green beans
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • ½ teaspoon medium chilli powder
  • Generous pinch dried fenugreek
  • Salt and pepper
  • 4 fish fingers
  • 2 slices bread

Instructions

Click thumbnail to view full-size
Washing green beans before cookingGrated garlic in olive oilChopped green beansSeasoned green beans in garlic oilSauteeing green beansFish fingers arranged on breadCut fish fingers and green beans sandwich
Washing green beans before cooking
Washing green beans before cooking
Grated garlic in olive oil
Grated garlic in olive oil
Chopped green beans
Chopped green beans
Seasoned green beans in garlic oil
Seasoned green beans in garlic oil
Sauteeing green beans
Sauteeing green beans
Fish fingers arranged on bread
Fish fingers arranged on bread
Cut fish fingers and green beans sandwich
Cut fish fingers and green beans sandwich
  1. Wash the beans, pat them dry with kitchen paper and chop to one inch pieces.
  2. Pour the olive oil in to a saucepan. Peel the garlic clove and grate it in to the oil. Put the pan on to a low heat and gently saute the garlic to release the flavours, being careful not to burn it.
  3. Add the bean pieces to the oil and season with the spices, salt and pepper. Continue to saute gently, stirring frequently, while you fry the fish fingers.
  4. Lay the fish fingers on one of the bread slices and top with the beans. Place the second slice of bread on top and cut in half.

Fish Fingers and Bean Curry Pitta Pocket with Turmeric Roasties

Fish fingers served in a pitta pocket with bean curry sauce and turmeric spiced roast potatoes
Fish fingers served in a pitta pocket with bean curry sauce and turmeric spiced roast potatoes

Ingredients

  • 6 to 8 baby new potatoes
  • 1 teaspoon ground turmeric
  • Salt
  • ½ medium sized red onion
  • 1 large garlic clove
  • Vegetable oil
  • 1 teaspoon medium curry powder
  • ½ teaspoon garam masala
  • Black pepper
  • 2 tablespoons chopped tomatoes in tomato juice
  • 1 red chilli
  • 1 green chilli
  • ½ teaspoon dried coriander leaves (cilantro)
  • 6 green beans
  • 4 fish fingers
  • 1 pitta bread

Instructions

Click thumbnail to view full-size
Boiled turmeric potatoes are ready for the fridgeOnion and spices ready to be sauteedTomatoes and chillies are added to sauteed onion and spicesGreen beans are added to curry sauceRoast potatoes are drained on kitchen paperCurry sauce is spooned in to pitta pocketFish fingers are added to pitta pocketBean curry tops up pitta pocket
Boiled turmeric potatoes are ready for the fridge
Boiled turmeric potatoes are ready for the fridge
Onion and spices ready to be sauteed
Onion and spices ready to be sauteed
Tomatoes and chillies are added to sauteed onion and spices
Tomatoes and chillies are added to sauteed onion and spices
Green beans are added to curry sauce
Green beans are added to curry sauce
Roast potatoes are drained on kitchen paper
Roast potatoes are drained on kitchen paper
Curry sauce is spooned in to pitta pocket
Curry sauce is spooned in to pitta pocket
Fish fingers are added to pitta pocket
Fish fingers are added to pitta pocket
Bean curry tops up pitta pocket
Bean curry tops up pitta pocket
  1. Wash the potatoes but don't peel. Cut them in half and add them to a large pot with the turmeric and some salt. Pour cold water in to the pot to comfortably cover the potatoes and bring to a simmer for twenty to twenty-five minutes until the potatoes are just softened.
  2. Drain the potatoes, allow them to steam off for five minutes or so and transfer to a plastic dish and the fridge for a minimum half hour.
  3. Pour a few tablespoons of vegetable oil in to a deep roasting tray, just enough to comfortably cover the base. Put the tray in to a cold oven and the oven on to preheat to 200C/400F/Gas Mark 6.
  4. When the oven is heated, carefully add the potatoes to the oil and turn them around with a wooden spoon or spatula to evenly coat. Roast for twenty minutes, removing the tray half way through cooking to give it a gentle and careful shake.
  5. When the potatoes are about half way through cooking, pour a couple of tablespoons of oil in to a saucepan. Peel and slice the onion half and separate in to strands. Add to the saucepan with the peeled and finely sliced garlic clove, the spices and some salt and pepper. Gently saute for a couple of minutes to soften the onion and cook the harshness off the spices.
  6. Add the tomatoes and the sliced chillies to the pan along with the dried coriander. bring to a gentle simmer for a few minutes.
  7. When the fish fingers are on to fry, wash the beans, dry with kitchen paper and chop to one inch pieces before stirring in to the curry sauce.
  8. Drain the roast potatoes on a plate covered with kitchen paper and season with salt and black pepper. Heat the pitta bread per the instructions on the pack before slicing open along one long side.
  9. Spoon a little of the curry sauce in to the pitta pocket before adding the fish fingers and the remainder of the sauce.
  10. Plate the roast potatoes and lean the pitta pocket against them to keep it upright for service.

Fish Finger, Cream Cheese and Rocket Bread Rolls

Fish fingers on rocket and cream cheese with redcurrant jelly bread rolls
Fish fingers on rocket and cream cheese with redcurrant jelly bread rolls

Ingredients

  • 4 fish fingers
  • Vegetable oil for frying
  • Generous handful fresh rocket (arugula) leaves
  • Salt and pepper
  • 2 tablespoons cream cheese
  • 2 teaspoons redcurrant jelly

Instructions

Click thumbnail to view full-size
Washing rocket leavesCream cheese spread on halved bread rollsRocket leaves laid on cream cheese spread roll basesFish fingers are laid on rocket bedsClosed over fish finger, cream cheese and rocket bread rolls
Washing rocket leaves
Washing rocket leaves
Cream cheese spread on halved bread rolls
Cream cheese spread on halved bread rolls
Rocket leaves laid on cream cheese spread roll bases
Rocket leaves laid on cream cheese spread roll bases
Fish fingers are laid on rocket beds
Fish fingers are laid on rocket beds
Closed over fish finger, cream cheese and rocket bread rolls
Closed over fish finger, cream cheese and rocket bread rolls
  1. While the fish fingers are frying, wash the leaves in a colander under running cold water and shake dry. Toss with salt and pepper to season.
  2. Cut the bread rolls open and spread each cut half evenly with cream cheese.
  3. Divide the rocket leaves between the two roll bottom halves and top with two fish fingers in each instance.
  4. Spread a teaspoon of redcurrant jelly over the fish fingers on each roll before laying the roll tops in place.

© 2017 Gordon Hamilton

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 weeks ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Margie and thank you. Yes, I have no doubt these ideas could be amended to suit a wide variety of bread products or similar. Hope you get round to giving such an idea a try.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 weeks ago from Wishaw, Lanarkshire, United Kingdom

      Hello, Mary - and thank you very much indeed. I think serving fish fingers as simple as possible is a common attitude and I hope these ideas are ones people will try.

      I'm glad I prompted your memory re the samphire. No, I didn't collect it myself. One of my local supermarkets sells it fairly regularly.

      Re the students going to university, you have now certainly got me thinking. A great idea, no doubt...

    • Margie Lynn profile image

      Margie Lynn 3 weeks ago from Beautiful Texas Hill Country

      Hi Gordon, those all look delicious, I bet they would also be good in a hoagie bun too! Great pairing of foods together!

    • Blond Logic profile image

      Mary Wickison 3 weeks ago from Brazil

      Gordon, you are The Man! Anyone who can take fish fingers and be creative has got my vote.

      I was rather lazy when I used to serve them, peas and spuds were about my limit.

      I love the fact that you added samphire on one, I had been trying to remember what that was called for ages. Did you collect that where you live?

      Your step by step cooking tutorials would be great as a book for those going off to Uni or those who aren't confident in the kitchen.

      As always, excellent images and instructions.